Do you have a fudge fix?
My cousin told me she made the recipe for Fantasy Fudge--you know, the one that's on the jar of that marshmallow stuff--and it's her new favorite recipe. Today, I made some for a dear friend (and used my candy thermometer for precision). I used butter.
A small bit of taste testing this evening was delicious! I added some pink Himalayan salt to the top of half the pan--very nice!
The fudge came out velvety and smooth and tasted oh-so-good, but it does seem to have an "oily" bottom. The top is fine, as are the sides when I've cut the pieces--not oily at all.
Is there a fix for this? I currently have half of the fudge sitting on paper towels to try and absorb things, and the other half of the fudge is still in the 9 x 13 pan. Would putting the fudge in the refrigerator help to solidify that buttery stuff?
I'm awaiting your suggestions!
Thanks and smiles,